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Making Instant Rice


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I was watching 'Linda's Pantry' dehydrating rice for her meals in a jar. Her rice had been cooked in chicken broth. Is that a safe way to do it? I wouldn't hesitate to use boullion, but kinda scarry using real broth from fresh poultry??

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It seems like I asked the same or similar question about a year ago. I can't find the post now though. It seemed like the consensus was not to do it. I might be thinking of something else though. I hope Canned Nerd sees this because he might remember better than I do. Or you could shoot him a PM.

 

I do remember I was talked out of doing it. Boy, I was a lot of help, huh! :blink:

 

 

Edited because I found the link I was thinking about under 'brown rice':

http://mrssurvival.com/forums/index.php?showtopic=47546&page=1entry396927

Edited by Jeepers
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Thanks for jogging my memory! It is getting so bad it's scarry sometimes. I do remember this now. :ashamed0002: I'm glad I'm among friends...

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Don't feel bad Trudy. I wasn't even sure I responded in that other thread and it turned out I started it. I did remember Canned Nerd was involved somehow. :icon19:

Sometimes I think my 'forgetter' is the only thing that works like it's supposed to these days.

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In my meals in a bag, I use instant white rice & put the seasonings in it. Be aware though that poultry seasoning WILL discolor the rice :-( I use the instand white rice and though it's not so nutritious, it's survival food ... and I add other dehydrated vegetables to it for the nutrition. I add bullion mixed w/water to the contents AFTER I open the bag and put it in a pan. I've made several bags of chicken & rice soup and keep them in our travel trailer. I have 2 or 3 jars in our pantry but prefer the bags since I don't plan to keep them long term.

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IF someone is using commercially prepared bullion, yes it's salty.....and safe. But I think I'd put it in the rice when cooking to eat it, rather than intended for storage.

 

If one pours in the juice from the chicken you boiled, it's not something I'd take a chance on to simply dehydrate. ....cuz most microbes like nice warm air. Takes hours to dehydrate so it's nice warm, moist environment before you even get it dehydrated. That's why there is commercial freeze-dried process. At home, the closest we can get to freeze dried is freezer burn. <_<

 

 

MtRider ....I'd do it like WE2

Edited by Mt_Rider
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I regularly do a batch of cooked rice (mostly brown) in the dehydrator to make it "instant", but I've always used water. Never did it with rice cooked in broth. Probably would be okay since it is cooked and dried, but I have no idea how the flavor holds up. I would also have to keep it separate from the plain rice so I don't accidentally add flavor I don't want in a dish.

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